Robyn's Chicken & Spinach Florentine

One day I was looking for a tasty, quick, and cheap meal to make for dinner. My friend Robyn suggested this recipe. Surprisingly I was able to purchase everything for a little under $20. Now, that's cheap! I altered the measurements to accommodate my family size of 4. I usually make this is a 9x13 casserole pan. Adding rice is more filling, but optional. It's scrumpdiliocious either way.

3 boneless, skinless chicken breasts
16 oz. frozen spinach (thawed and drained)
1 cup of mayo
12 oz. container of sour cream
2 cans of cream of mushroom soup
16 oz. shredded sharp cheddar (white or yellow)
1 large onion chopped
2 tbsp of curry powder
1/2 cup of breadcrumbs
1/2 cup of grated parmesan cheese
2 cups of parboiled rice
salt and pepper

Preheat oven to 375 degrees. In a medium-sized skillet, cook chicken and onions in cold water. Shred chicken while cooking. Drain and set aside. Cook rice as directed and set side. In a large mixing bowl stir together mayo, sour cream, and soup. Add spinach and curry powder and mix well. Add rice, chicken, and cheddar cheese. Add salt and pepper to taste. Combine breadcrumbs and parmesan cheese together and sprinkle on top. Bake uncovered for 20 minutes.